- 1 pound beef stew meat, trimmed
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 2 (14.5 ounce) cans cans no-salt-added diced tomatoes with roasted garlic, undrained
- 2 (14.5 ounce) cans fat-free, less-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped cabbage
- 1 cup thinly sliced yellow squash
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 2 cups cooked seashell pasta
- 6 tablespoons grated fresh Parmesan cheese
- Combine first 8 ingredients in an electric slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours or until meat is tender.
- Stir in cabbage, squash, and chickpeas. Cook on HIGH 45 minutes or until vegetables are tender. Stir in cooked pasta. Top each serving with 1 tablespoon cheese.